Optimum Chopping Conditions for Alaska Pollock, Pacific Whiting, and Threadfin Bream Surimi Paste and Gel based on Rheological and Raman Spectroscopic Analysis

Samanan Poowakanjana, Steven G. Mayer, Jae W. Park

Research output: Contribution to journalArticle

19 Citations (Scopus)


Rheological and Raman spectroscopic properties of surimi from three species [Alaska pollock (AP) (cold water), Pacific whiting (temperate water), and threadfin bream (warm water)] were investigated as affected by various chopping conditions. Comminuting Alaska pollock surimi at 0 °C demonstrated superior gel hardness and cohesiveness when chopping time was extended to 15-18 min; however, long chopping time at higher temperatures resulted in a significantly decreased gel texture particularly at 20 °C. Warm water fish threadfin bream exhibited higher gel texture when chopping was done longer at higher temperature. Rheological properties were significantly affected by both chopping time and temperature. Species effect, based on their thermal stability, was readily apparent. Raman spectroscopy revealed a significant change in disulfide linkage and the reduction of secondary structure upon extended chopping. Dynamic oscillation rheology demonstrated the damage of light meromyoisn and lowering of onset of gelling temperature as the chopping time was extended.

Original languageEnglish
Pages (from-to)E88-E97
JournalJournal of Food Science
Issue number4
Publication statusPublished - 2012 Apr 1



  • Alaska pollock
  • Comminution
  • Dynamic rheology
  • Gel preparation
  • Pacific whiting
  • Raman spectroscopy
  • Surimi
  • Threadfin bream

ASJC Scopus subject areas

  • Food Science

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